Foods Low in Vitamin B5 (Pantothenic acid) (1761st - 1780th) (per 100 g edible portion)

• Walleye pollack (karashi-mentaiko)
  
  2.16 mg
• Cattle, Offal (heart, raw)
  
  2.16 mg
• Japanese eel (cultured, raw)
  
  2.17 mg
• Duck, wild (meat, without skin, raw)
  
  2.17 mg
• Peanut (roasted)
  
  2.19 mg
• Modified milk powder
  
  2.2 mg
• Yeast (baker's yeast, compressed)
  
  2.29 mg
• Chicken, Broiler meat (breast, without skin, raw)
  
  2.32 mg
• Swine (liver paste)
  
  2.35 mg
• Oyster mushroom (boiled)
  
  2.36 mg
• Chum salmon (ikura)
  
  2.36 mg
• Rainbow trout (cultured in sea, raw)
  
  2.36 mg
• Caviar (salted product)
  
  2.38 mg
• Basil (ground)
  
  2.39 mg
• Oyster mushroom (raw)
  
  2.4 mg
• Chum salmon (sujiko)
  
  2.4 mg
• With ovary (raw)
  
  2.41 mg
• Peanut (oil-roasted and salted)
  
  2.42 mg
• Usuhiratake (raw)
  
  2.44 mg
• Chicken, Broiler meat (sasami, boiled)
  
  2.46 mg